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new kitchen aid meat grinder . .

I just got the meat grinder attachment to be used with my Kitchen Aid blender . . . any fans out there? I was hoping to grind my own turkey burgers using a recipe called "juicy grilled turkey burgers" I found from Cooks Illustrated July/August magazine but this recipe calls for grinding turkey thighs in food processor with mushrooms and liquid (broth/gelatin/oil/etc) so I was wondering if it is ok to put all that through the meat grinder?

I am starting to think this recipe may be a poor choice for my first meat grind, so does anyone have a simple idea for me? Perhaps a beef burger blend (meat cuts and ratio for each) that would make a kick a$$ burger for my first grind?

Thanks!

NDG

Columbus, Ohio

0

Comments

I just made that recipe a few weeks ago, fantastically juicy burgers! I have the KA meat grinder but I actually used my food processor with partially-frozen turkey chunks per the recipe; didn't even think to use my grinder.

Good to hear, I cant wait to try it. BUT in this short period of time I now switched over to a new recipe for my first grind. I am going with "Meat Loaf with Dr Pepper BBQ Sauce" from the book Slow Fire. I think this might be best for my first meat grind experience because it simply calls for "2 lbs Ground Chuck" rather than the complex cooks illustrated turkey grind that calls for food processor with oil/gelatin/broth/etc. . . pics to come tmrw, thanks.

We have the KA meat grinder. It's pretty good for the home setup (definitely NOT commercial duty though).

I think the recipe you are thinking of doing will work out fine... don't sweat it.

A good thing to do is cut up the meat into cubes (probably about 1-2" cube will be fine). Then, take those meat cubes & partially freeze them (probably about 1/2 - 1 hr in the freezer b4 you're going to grind them). Then when you're ready to grind the meat, take the "meat cubes" outta the freezer - cold, partially frozen meat grinds better than warmer meat.

Another bit of advice is to tape a paper towel or something over the hopper of the grinder so that it drapes down over the grinding output area. The grinder "spits" blood / juice / etc and if you don't put something between the grinding output area and yourself, you'll end up getting bits of juice spattered on your clothes!! (don't ask how I know this) #-o

HTH,HH

Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee

NDG, I just ground up a chuck roast and boneless short ribs for a hamburger blend on the kitchenaid that was awesome. Cut meat into chunks and freeze until a little crunchy but still soft inside. I used the large hole blade and didn't have any problems.

Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

Finally did the cooks illustrated turkey burgers tonight with the K.A. meat grinder using turkey thighs. The meat grinder did great with semi frozen chunks of meat, around half inch cubes. The cooks illustrated recipe was not simple, but it was by far the best turkey burger I have ever had. Here are some pics . .

Oh yea, I started with some Poppers and Cherry Tomatoes and also showing off my new knives and OHIO cutting board . . .

INSTRUCTIONS

1. Place turkey pieces on large plate in single layer. Freeze meat until very firm and hardened around edges, 35 to 45 minutes. Meanwhile, sprinkle gelatin over chicken broth in small bowl and let sit until gelatin softens, about 5 minutes. Pulse mushrooms in food processor until coarsely chopped, about 7 pulses, stopping and redistributing mushrooms around bowl as needed to ensure even grinding. Set mushrooms aside; do not wash food processor.

2. Pulse one-third of turkey in food processor until coarsely chopped into 1/8-inch pieces, 18 to 22 pulses, stopping and redistributing turkey around bowl as needed to ensure even grinding. Transfer meat to large bowl and repeat two more times with remaining turkey.

3. Return 1/2 cup (about 3 ounces) ground turkey to bowl of food processor along with softened gelatin, soy sauce, and baking soda. Process until smooth, about 2 minutes, scraping down bowl as needed. With processor running, slowly drizzle in oil, about 10 seconds; leave paste in food processor. Return mushrooms to food processor with paste and pulse to combine, 3 to 5 pulses, stopping and redistributing mixture as needed to ensure even mixing. Transfer mushroom mixture to bowl with ground turkey and use hands to evenly combine.

4. With lightly greased hands, divide meat mixture into 6 balls. Flatten into 3/4-inch-thick patties about 4 inches in diameter; press shallow indentation into center of each burger to ensure even cooking. (Shaped patties can be frozen for up to 1 month. Frozen patties can be cooked straight from freezer.)

Finally did the cooks illustrated turkey burgers tonight with the K.A. meat grinder using turkey thighs. The meat grinder did great with semi frozen chunks of meat, around half inch cubes. The cooks illustrated recipe was not simple, but it was by far the best turkey burger I have ever had.

@greeno55 . . I ground all turkey, chilled in fridge in a frozen metal bowel, then pulled cup or so of meat in food proc. with soy/shrooms/broth/gelatin etc to make paste. then mixed paste with remaining meat for burgers. Turned out great but to compare i am going to try again and just grind and add some of this "burger starter" paste from william sonoma . . . curious how it changes texture, i will report back . .

@NDG, Where did you get that cutting board? MY sister is also an alum of THE Ohio State University and still lives in Columbus. This would make an awesome Christmas present, if store-bought. I don't know if I can learn those wood-working skills in time, otherwise....

@NDG, Where did you get that cutting board? MY sister is also an alum of THE Ohio State University and still lives in Columbus. This would make an awesome Christmas present, if store-bought. I don't know if I can learn those wood-working skills in time, otherwise....

O...H....

You can buy a cutting board (in this case bamboo), stencil out your loser state ( ) then use a jig saw with a scroll blade or a scroll saw (or a band saw, but they're expensive) to cut it out. Presto, instant x-max gift!

______________________________________________This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.New Orleans, LA - we know how to eat

@NDG, Where did you get that cutting board? MY sister is also an alum of THE Ohio State University and still lives in Columbus. This would make an awesome Christmas present, if store-bought. I don't know if I can learn those wood-working skills in time, otherwise....

O...H....

You can buy a cutting board (in this case bamboo), stencil out your loser state ( ) then use a jig saw with a scroll blade or a scroll saw (or a band saw, but they're expensive) to cut it out. Presto, instant x-max gift!

Wouldn't work for me, since I'm in Maryland. Maybe for a cheese server. I need to move to Wyoming or Colorado that. Plus, I do not have the access to the necessary tools for this. Hence, outsourcing my goods for someone else's service.

Since you mentioned stenciling out loser states.... Louisiana does start with "L"

Louisiana would be last in a bunch of categories except for Mississippi.

Living in New Orleans is like living in a third world country - part of the charm.

______________________________________________This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.New Orleans, LA - we know how to eat